Recently, I had the fantastic opportunity to visit mezcal masters in a remote village in Puebla, Mexico and witness the start of the production process first hand!
Agave hearts are harvested and then cooked in pits in the ground for several days. This is where the mezcal’s smoky flavor comes from. The cooked agave will then be crushed, combined with water, and left to ferment. Some varieties of mezcal are allowed to do this for 12 years!
Below is a series of photos showing this ancient process that takes the agave hearts all the way from earthen home to rich mezcal ready to be enjoyed on a sunny afternoon under the pine trees.
CHLOE GOES 